Yes, yes, I know back to candy corn...but these are different! These are S'Mores Candy Corns! I just couldn't resist! And to top it off I found an awesome recipe for Candy Corn Biscotti! The original recipe called for the traditional yellow, orange, and white ones, but I decided to mixed it up and use these instead!
Original recipe from Food Nasty
Here's what you need:
3/4 cup candy corn (I used the Brach's S'mores ones)
3 large eggs (room temperature)
1 tsp pure vanilla extract
1/2 tsp pure almond extract (I omitted this for these)
2 cups all purposed flour (sifted)
3/4 cup white sugar
1 tsp baking powder
1/4 tsp salt
Milk or Dark melting chocolates
Graham crackers crumbs
How to make them:
Preheat the oven to 300˚F.
Line a baking sheet with parchment paper and little flour.
Chop the candy corn into small pieces.
In a small bowl, whisk the eggs with the vanilla and almond (if using) extract.
In a large bowl sift the flour with the sugar, baking powder, and salt.
Stir in the chopped candy corn.
Then add the egg mixture and stir until a dough forms.
Divide the dough in half.
On a lightly floured surface, roll each half into logs about twice as long as wide.
Place the logs on the baking sheet next to each other and bake for about 25 minutes or until they are firm to the touch.
Remove from the oven and let cool on a wire rack for 10-15 minutes.
Next move the logs to a cutting board and using a sharp knife, cut the logs into slices about 1/4-1/2 inch slices.
Place the slides of biscotti on a new baking sheet and bake for 10-15 minutes, turn slices over and bake for another 10-15 minutes or until firm to the touch.
In you want them extra crunchy, bake longer (don't be alarmed if the candy corn starts running).
Remove from oven and let cool.
Melt chocolate in a microwavable bowl for 30 seconds at a time, stirring in between.
Once biscotti's are completely cooled, dip the bottom into the melted chocolate, scrap any extra off.
Then dip into the graham cracker crumbs.
Set on a wire rack or wax paper, chocolate side up to let them dry.
When chocolate has set, ENJOY!